Take the fillets of three whitings, take off all the skin and pound them
well, then take them from the mortar, and form them into a ball, have a
piece of panada (No. 125) one third the size of the ball, put the panada
into the mortar, pound it well, then add two ounces of fresh butter,
which mix well with the panada, then add the fish, season with pepper,
salt, and a little grated nutmeg; mix all well together, then add by
degrees three whole eggs and the yolks of two, try it in a little
boiling water as directed for the forcemeat of fowl (No. 122), but if
too firm use a little melted butter, as these are served generally as a
meagre dish with a fish sauce, in Catholic families.